Orange-Spiced Chocolate Chip Banana Bread

Lately we have been gardening fools.  Geeked out over little projects and springtime plantings. Our souls feeling rejuvenated as the garden warms from its wintertime laziness. Yes even here in So Cal the garden goes a bit mellow during the chillier months.

We’ll shoot with a client in our studio from 7 until 4 and then come home and stretch out every last ounce of daylight in the garden with the birds, bugs and plants. Sometimes working even longer with the help of our headlamps. Our hands have gotten sore and blistered. Muscles have ached a bit. But it is all worth it.

It’s hard not to be inspired to spend some quality time in the garden this time of year. Tomatoes are hitting the nurseries and our seedlings are ready to find their summertime homes. The raspberries are sending out their canes with the beginning flower buds promising delicious rewards.

The blueberries are plumping up, just beginning to show a tint change from green to blue. And the strawberries have their initial gems secretly hidden from curious doggie noses but not from experienced fingers.

Yes, it is a beautiful, emerging time in the southern California garden. And the rock stars of the show are the citrus. This is the triple-play time of year for so many of our citrus. Much of the fruit is perfectly ripe. The branches are sending out a ton of new growth. And the flowers are going absolutely crazy, filling the air with their sweetness and the lacing the ground with their fallen petals.

Back in the kitchen, not wanting to waste a speck of the citrus glory, we’ll often zest the oranges before juicing them. There is so much goodness in the rinds. And when we recently had a load of leftover “hero” bananas after shooting nearly 60 banana recipes for a client, we came up with this gem of a loaf. An orange-spiced chocolate chip banana bread.

The base of the banana loaf was from one of my grandma’s favorite cookbooks. She had given the recipe her top-notch four “x” rating and it has been our go-to recipe ever since we first made it. We added a bunch of fresh orange zest, finely grated with a microplane zester, and then whisked in some complimentary spices to the flour. Add a bit of orange bitters for a special pizazz and some chocolate chips because, like bacon, they tend to make just about everything better. The end result was extraordinarily delicious.

Hope you enjoy!

-Todd & Diane

Yield: 1 Loaf

Total Time: 1 hour 30 minutes

For best results use really ripe bananas. As in, to ripe to eat but not yet funky enough to throw out. They'll make the loaf more moist and sweet compared to a loaf made with bananas which are just "eating" ripe. The orange bitters in the recipe give the loaf a little extra pop of flavor, but if you don't happen to have any in the house, the recipe is still great without it. If you happen to have fresh tangerines, their zest is an amazing substitute for this recipe.

1 1/4 cups (160g) Flour1/2 teaspoon Kosher or sea Salt1 teaspoon Baking Soda1 teaspoon ground Cinnamon1/2 teaspoon freshly grated Nutmeg1 cup (200g) Sugar1/2 cup (113g) unsalted Butter, softened2 tablespoons freshly grated Orange Zest4 medium ripe Bananas (@1 1/2 cups when mashed)2 Eggs, beatenoptional - 1/2 teaspoon Orange Bitters1 cup (175g) Chocolate ChipsPreheat oven to 350º F. Lightly grease a 4.5"x8.5" loaf pan. Line the bottom of the loaf pan with parchment or wax paper. Whisk together the flour, salt, baking soda, cinnamon and nutmeg for about 20 seconds or until well blended. Set aside.In a mixer, cream together sugar, butter and orange zest until light and fluffy. Add bananas and mash with potato masher until no large banana pieces remain. Stir in eggs and orange bitters (if using) until combined.Stir flour mixture into banana mixture until just combined. Be careful not to over mix. Stir in the chocolate chips.Pour batter into the prepared loaf pans. Bake for 45 minutes to 1 hour, or until a toothpick inserted into center comes out clean (chocolate on the toothpick doesn't count) The house should be filled with the scent of fresh banana bread.Allow to cool for 10 minutes before removing the loaf from the pan. Loosen the edges, then pop loose the bottom. 

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Best Banana Bundt Cake

For most Americans, fall/winter means baking, a lot of baking, especially with the upcoming holidays season. Turkey Day is a week away and I am sure by now, you have already planned out your menu. If you haven’t, you can check out the roasted turkey recipe with parchment paper and the popovers recipe on my site. When it comes to Thanksgiving, there is always the usual suspect of pumpkin pie as the dessert, but bundt cake makes a beautiful, and utterly sweet finale to your Thanksgiving dinner.

What I love about this classic banana bundt cake by Dorie Greenspan is that you can make ahead and it tastes better the next day, plus there is no need to make a crust. This banana bundt cake recipe is pretty straight forward but yields incredibly moist, absolutely mouthwatering and aromatic banana bread/cake. What’s more, the bundt pan perks up the presentation and a little powdered sugar dust immediately transforms the banana bundt cake into a seasonal and festive centerpiece. Just take a look at the pictures, don’t you just love it?

I am so thankful to my contributor CP Choong for her wonderful creation. In the next few weeks, I will be sharing more of her amazing baking recipes with you. Enjoy, and I hope you will add this Banana Bundt Cake to your Thanksgiving menu next week!

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Tagged as: Banana • Butter • Flour

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Spicy Banana Ketchup Recipe

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June 27, 2013Spicy Banana Ketchup Recipe
Earlier this year, I did an Asian hot sauce tasting for BonAppetit magazine that included Filipino banana ketchup. I bought bottles of theleading brand, Jufran, and frankly, the stuff was oddly fake tasting in thebanana department. There are many kinds of bananas in Southeast Asia and theirfunky fermented characteristics were in the sauces, as well as a ton of sugar.It was also bright red, practically like nail polish. I wondered what the realstuff was like.

What’s the back story on banana ketchup? Filipinos loveAmerican ketchup but during World War II, they had a tomato shortage. One womanresourcefully came up with a knockoff made with bananas. (If you’ve been toSoutheast Asia, you know that bananas are ubiquitous and the many varieties are extra delicious.) Banana ketchup,also known as banana sauce, was a local hit and became as popular as ketchup,writes Marvin Gapultos in his debut book, TheAdobo Road. As a result, anywhere Filipinos went, they brought theirketchup with them.

Fascinated, I made a batch this week from Marvin’s book. Ibought two big bananas and over ripened them to ensure their sweetness. Marvincalls for annatto oil to brighten up the ketchup’s color so I improvised ashortcut, which wasn’t as intense-colored as his, but the impact was purelycosmetic.

When I was done, the ketchup didn’t look like your typicaltomato-based ketchup. It was orange-brown,  tangy, and thanks to the five chiles I added,it was spicy. The texture was like that of ketchup and the flavor, while earthymore than spritely, was pleasant in its own right. I can totally see how theFilipinos came to love their banana ketchup so much. Forget that bottled stuffand tinker with making your own!

(P.S., There are 3 copies of The Adobo Road up for grabs right now. Enterthe giveaway by Monday, July 1, 2013.)

Recipe

Spicy Filipino BananaKetchup

Yield: 1 1/2 cups

Ingredients

2 tablespoon canola or peanut oil 3/4 teaspoon annatto seeds (optional)1 small yellow onion, chopped2 cloves garlic, mined2 to 5 Thai or Serrano chiles, chopped1 generous tablespoon tomato paste2 large ripe bananas, mashed (net 9 oz / 270 gr)1/2 cup (120 ml) apple cider vinegar1/4 cup (60 ml) water2 packed tablespoons dark brown sugar1/2 teaspoon black pepper1/8 teaspoon ground clove1/8 teaspoon sea salt1 teaspoon regular soy sauce1 bay leaf

Instructions

Put the oil and annatto seeds in a mediumsaucepan. Heat over medium-low heat and let gently sizzle for 3 to 5 minutes,until the seeds are nearly black. Cool for a minute, then use a slotted spoonto remove and discard the seeds. If you’re not using the annatto seeds, go tothe next step.Heat the oil over medium heat, add the onion andcook, stirring often, until soft and translucent, 5 to 7 minutes. Add thegarlic and chile, stir and cook for 1 to 2 minutes, until aromatic. Add thetomato paste and cook, stirring often, until the mixture is orange red and thetomato is no longer visible. Add the mashed bananas, stir to combine well.Then add the vinegar, water, sugar, pepper, clove, salt, soy sauce, and bayleaf. Bring to a boil, lower the heat to simmer, partially covered, for 20 to30 minutes, until thick like—ketchup! Remove from the heat, cool for 10minutes. Remove and discard the bay leaf. Use a mini food processor or blender to pureethe mixture. Taste and add water to thin, sugar to sweeten, or vinegar totartness. Transfer to a jar and use, or refrigerate for up to 3 weeks.

Adapted from The Adobo Road by Marvin Gapultos (Tuttle, 2014). 

Related posts:

 

3 Interesting Indonesian Hot SaucesSriracha Hot Sauce Week (links to articles and recipes on VWK, Bon Appetit, and BusinessWeek)Homemade Sriracha Chile Sauce recipe

 

Posted in Asian Food Culture, Cookbooks, Recipes: All, Recipes: Basic Sauces, Stocks and Garnishes, Recipes: Chile Sauce, Recipes: Dipping Sauces, Recipes: Gluten-Free , Recipes: Non-Vietnamese, Recipes: Vegan, Recipes: Vegetarian | Permalink

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Comments Spicy Banana Ketchup Recipe
Earlier this year, I did an Asian hot sauce tasting for BonAppetit magazine that included Filipino banana ketchup. I bought bottles of theleading brand, Jufran, and frankly, the stuff was oddly fake tasting in thebanana department. There are many kinds of bananas in Southeast Asia and theirfunky fermented characteristics were in the sauces, as well as a ton of sugar.It was also bright red, practically like nail polish. I wondered what the realstuff was like.

What’s the back story on banana ketchup? Filipinos loveAmerican ketchup but during World War II, they had a tomato shortage. One womanresourcefully came up with a knockoff made with bananas. (If you’ve been toSoutheast Asia, you know that bananas are ubiquitous and the many varieties are extra delicious.) Banana ketchup,also known as banana sauce, was a local hit and became as popular as ketchup,writes Marvin Gapultos in his debut book, TheAdobo Road. As a result, anywhere Filipinos went, they brought theirketchup with them.

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Banana Oatmeal Raisin Muffins

Holiday baking is probably over but I have yet another great baking recipe to share with you all—banana oatmeal raisin muffins. I have always loved banana nut muffins, and raisin butter cake, so this muffin is sort of combining all my favorite ingredients into one, with the addition of oatmeal for the extra fiber and nutrition.

This muffin is rather filling because of the high-energy bananas and also the oatmeal, but the taste is absolutely delicious. It’s perfect as a breakfast, with a cup of milk or coffee, and a quick pick-me-up afternoon snack. I have also packed this for my son so he can have it at his day care.

The new year is just around the corner and I wish you all a very happy and healthy 2013. Have a great one!

(Click Page 2 for the Banana Oatmeal Raisin Muffins Recipe)

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Banana Cream Cheese Muffins

Tomorrow is Halloween and I’m sure everyone is busy and gearing up for trick or treat. Baby G is celebrating his first Halloween this year, well, I mean he is actually going to dress up this year. The last two years, he was too little to understand anything so we didn’t dress him up and he didn’t go trick or treating. But now that he is two years old, can’t stop talking and loves candies, we think it’s time for him to have some Halloween fun. He is going to be the pirate of the Neverland.

His daycare has a big Halloween potluck tomorrow and everyone is going to bring a treat. I decided to bake these delicious banana cream cheese muffins for the kids in his class. I baked these muffins last week and as soon as they were out of the oven, I took a bite and decided that this is the item to bring to the party…banana plus cream cheese will be a surefire hit at the party. And perhaps Baby G will become even more popular now that the mom is out to bribe all his little friends with some really good muffins!

These banana cream cheese muffin recipe is adapted from Baked Bree, whom I met earlier this month (I also met with Gina at Skinny Taste ). When I first spotted the recipe on Baked Bree, I immediately saved it. I know most people love banana nut muffin but imagine your regular version with cream cheese…they are the best combinations ever. I have just baked these banana cream cheese muffins again for tomorrow’s party and I am seriously having trouble not to eat them. They smell too good and tempting!

In any case, this is a recipe that you should totally try out if you love muffins, or if you wish to feed your kids with some nutritious breakfast or afternoon snack. I guarantee that they will not stop eating. For more baking ideas, check out my baking recipes.

(Click Page 2 for the Banana Cream Cheese Muffins Recipe)

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Banana Cake with Butterscotch, I Wanted a Cake

We entered the convention center’s ballroom to find two women sitting on the stage. One in her 30's-40's, chef jacket attired with a professional’s serene gaze. The other – a bubbly, plump Southern Grandma with short cropped hair, her enthusiasm barely contained. That woman was Shirley O. Corriher and over the next 45 minutes she would become one of my heroes.

It was the 2011 IACP conference in Austin, TX and Diane and I had just given a talk on food photography. With our duties done, we wandered the halls poking our heads into random sessions not knowing what to expect out of the different speakers. 30 seconds into listening to Shirley rhapsodize over different type of wheat flour and how that affects biscuits, cookies, cakes, etc…, I was hooked. I wanted to hear what this woman had to say.

At first glance she appeared to be just a cute grandma with a lot of enthusiasm, but the more I listened it became evident to me that Shirley was brilliant. Not content with merely creating a good recipe, she would scour the ends of the earth to find out why something works well in a recipe or not. If there was a better method, choice of ingredients, nuance in the different sources of the ingredients.  And she did it the old-school journalistic way. Testing again and again. Also by talking and cooking with people. Brilliant people.

Her knowledge was deep, but then she would also come up with new twists on techniques that were absolutely remarkable. Brushing puff pastry with ice water when you are folding the dough. Brilliant. Adds water (more steam=more puff). Chills the dough slightly allowing you to fold several times immediately instead of needing to refrigerate the dough for 20 minutes between folds.  Time is drastically reduced in making the puff pastry and the end result is better.

Needless to say, I’ve since bought her book, Bakewise. It has become another of my baking bibles. I’m no longer content with blindly following a recipe.  I want to know why. We have great books, books used to teach in culinary schools, but as M.F.K. Fisher wrote, “…avert your eyes from the baleful hygienic correctness of school manuals. There are good cookbooks to read, that other women have written.”

Bakewise is filled with the scientific wisdom of a baking education, but sugared and spiced with Shirley’s uninhibited enthusiasm. Want to know why baking soda vs. baking powder or how much of either is best – it is in there. Is cake flour really necessary? It is in there. Need a great recipe for …? Probably there.

Want to know why something failed or wasn’t as good as you thought it would be – poor recipes examples are given and how to correct them. Creaming butter – how long? Several pages just on creaming. And different techniques which accomplish the purpose of creaming and how each technique has its own good/bad points. Can you tell I love this book?

Fast forward to last week. We had a dozen left over bananas from a shoot that were quickly browning. Normally it would be banana bread time, but I wanted cake. A really good cake. Moist. Layered. Cream cheese frosting. And with butterscotch.

I already had a banana bread recipe I love, but I wanted to adjust it to make a better cake. Using Bakewise to understand different principles in creating a moist, even cake (Shirley “hates dry cakes” – I love her), I adjusted the ingredients and techniques. The recipe wasn’t harder to do, just more mindful. And better.

-Todd

Yield: 1 - 8" Layer Cake

Cook Time: 1 hour + 15 minutes

The butterscotch sauce is adapted from chef Shuna Lydon’s recipe posted on  recipe posted on Simply Recipes. We’ve given it an adult kick with the addition of Scotch to complete the flavors. Having all of the ingredients ready when starting the butterscotch sauce before you begin is very important, as it is a fairly fast process, and the sauce won’t wait for you to dig around for the ingredients.

The frosting was based off of one I had from my grandma, but Shirley as almost the exact same in her book. Great minds, great women...

2 c (220g) chopped Pecans3 c (410g) Cake Flour1 T (15 g) Baking Powder1 1/2 t (8g) Sea Salt1 c (227 g or 2 sticks) unsalted Butter, room temp but not too warm3 c (600g) Sugar4 Egg Yolks2 whole Eggs1/2 c (120ml) Canola Oil8 ripe Bananas (approx. 4 c smashed)+ 3 additional Bananas for final assembly, sliced length-wise+ 3 T unsalted Butter for cooking bananas for final assembly4 T (60 g) unsalted Butter1 c (200 g) Golden Brown Sugar, tightly packed1/2 c (120 ml) Heavy Whipping Cream1 t (5 ml) Vanilla Extract1 1/2 T (22 ml) ScotchSea Salt to taste (@ 1 t (5 g))1/2 c (115 g) unsalted Butter, room temp.2  - 8oz pkgs  (455g total) Cream Cheese, room temp.1 t (5 ml) Vanilla Extract4 c (455 g) Confectioners Sugarfew dashes Orange Bitters (optional)

Preheat oven to 350º F. If you have a baking stone, place that in the center rack to bake on. Butter two 8" cake pans, line bottoms with parchment paper, butter parchment, then dust with flour and tap out excess.

Spread pecans in a sheet pan and bake in oven for 10 minutes or until gently toasted. Remove from oven and set aside to cool.In a mixer, combine cake flour, baking powder, and sea salt and mix on low for 30 seconds. Set aside. Do not clean bowl.In mixer, beat butter on medium speed until light and fluffy - at least 4 minutes *see note 1. Add in sugar and beat on medium speed until light and fluffy.On low speed, beat in egg yolks and whole eggs one at a time until just blended. On low speed, beat in canola oil.On the lowest speed, stir in flour mix until just blended.Mash bananas well, then mix bananas and pecans into batter.Divide batter between the two 8" pans, place on a sheet pan and put in the oven, or if using a baking stone , slide directly onto the baking stone in the oven.Bake for 45 minutes - 1 hour or until a toothpick comes out clean when inserted into the middle of each of the pans. The kitchen will noticeably smell of the banana cake as it nears completion. Set aside to cool completely before frosting.In a heavy saucepan, melt the butter over low-medium heat. Just before butter is completely melted, add the brown sugar, stirring to completely moisten the sugar.Gently cook, stirring occasionally, until the mixture caramelizes and transforms from its initial graininess to a smooth “molten lava”.  Make sure to get the corners of the pot and watch closely because the texture will change quickly, 3-5 min.Whisk in all of the cream at once, lower the heat a little, and continue whisking until the the liquid is homogenous. Turn heat back up to medium and cook for another 7 minutes, whisking every few minutes.Turn off the heat and let cool for 15 minutes. Add half of vanilla extract, Scotch, and sea salt, then taste for flavor.  Add more of each until the flavor is perfect to your palate. Pour into a sealable container and allow to cool fully. Store covered and refrigerated for up to a month.In a mixer, beat the butter until light and fluffy. Add cream cheese and beat until light and fluffy.Stir in confectioners sugar, vanilla extract, and bitters then slowly increase speed and beat until incorporated. Set aside until ready to frost cake.In a large skillet heat additional 3 T of butter over medium heat. Add sliced bananas and cook until slices start to brown, 1-2 minutes. Carefully turn over bananas and cook other side until browned, 1-2 minutes.If butterscotch has thickened too much to pour, gently heat until it becomes pourable. Set aside.Remove banana cakes from pans, peel off parchment, and trim the tops with a serrated knife to give them flat top surface.Put a dab of frosting in the middle of a cake circle or plate (the frosting helps keep the cake from sliding around). Place the first cake layer on a cake circle or plate. Line several strips of wax paper around base of cake to help keep circle or plate clean.Put about 3/4 cup of frosting in the middle of the cake and spread the frosting working from the center out, leaving a slight built up edge on the outer rim. When finished, you should have nice thin layer of frosting over most of the top surface of the cake, with a 1/2" little wall on the outer rim that will help hold in the butterscotch.Arrange browned banana slices on bottom layer of cake, keeping within the frosting rim. Pour butterscotch over banana slices (you'll only use about half of the butterscotch).Take second cake and frost a thin layer  on the cut top to seal crumb and keep butterscotch from soaking into cake. Carefully turn over cake and set on top of bananas, frosted side down.Spread frosting over entire cake, swirling to completely cover. Remove strips of wax paper at base of cakes. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving if possible.

* Note 1: The ideal temperature for butter to be creamed is 65 degrees. When creaming butter, you don't want it to get too warm. If the butter actually melts during creaming (the beating generates heat) it can result in a very heavy cake. The bowl should always feel slightly cool to the touch. If it starts to feel warm. Pause the mixing, put bowl in an ice bath or freezer for 5 minutes, then resume.

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Banana 2 Conference

Banana 2 Conference - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeLegion of DoomBurnt Lumpia on FacebookRecent PostsTwo Words: Done DealBanana 2 ConferenceFourGambas for Game DayFilipino Food Bloggers Featured on "Kapuso Mo, Jessica Soho"Giveaway: Asian Ingredients 101 AppCoconut Eggnog with Coconut MoonshineQueso de Bola FondueAdobong Sili (Chile Pepper Adobo)Sinigang na LechonCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesHow to Make LumpiaKalamansiLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultrySeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Four |Main| Two Words: Done Deal »

February 21, 2011Banana 2 Conference

This Saturday February 26th, I'll be participating in the Banana 2 Conference at CBS Studios in Los Angeles.

The Banana 2 Conference will be an event spotlighting the efforts of Asian American and Pacific Islander bloggers. According to the Banana 2 website:

"BANANA 2 is a follow-up to the inaugural convening in Nov. 2009 co-hosted by Lac Su, author of I Love Yous Are For White People (HarperCollins, 2009) and Steve Nguyen, a television/film producer and head of the ChannelAPA.com's Los Angeles division, who enlisted the help of a small group of bloggers and community activists to produce an event highlighting and amplifying the online voices of Asian Americans.

The conference will provide an opportunity for bloggers and their readers to build a stronger community by beginning conversations and building relationships beyond the conference. Conference panels will include topics on using blogs and social media to create meaningful social change, working with businesses and corporations and defining the role of Asian American bloggers."

I'm definitely flattered to have been asked to participate in this great event. I'll actually be taking part in a panel that day specifically devoted to Asian American bloggers who blog about a specific topic--my blog topic being, of course, Filipino food. I'm definitely looking very forward to sharing my thoughts about my blog and about Filipino food.

Again, Banana 2 will be taking place this Saturday February 26th, from 8am to 6pm at CBS Studios in Los Angeles. Conference admission is $20 per person, and you can register online at http://www.banana-2.com/register/.

For more information on Banana 2, visit their website here.

 

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Comments

Congrats! What a great blog. So happy to have found you.

Posted by:Shyla.batliwalla@gmail.com |February 21, 2011 at 11:36 PM

Awesome. Can't wait to hear your feedback on the event.

Posted by:Bianca @ South Bay Rants n Raves |February 26, 2011 at 09:00 AM

It was great meeting you, Marvin! Here's our panel: http://www.ustream.tv/recorded/12964443

Posted by:daddy in a strange land |February 27, 2011 at 07:03 AM

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